0826 Cake and Snacks

I’ll be honest with you: it is difficult to remain disciplined in your healthy eating when you encounter something like this:

Wedding Cake #5

That’s a chocolate cake with chocolate ganache, made for us by my boss, and served with chocolate and also vanilla ice cream at a small party in our honor.  I tried to be virtuous.  I really did.  I cut myself a “one-nut piece” and spooned out some vanilla ice cream.  And then a little more of each.  And then maybe I ate one of those curly chocolate bells – just the bell, not the cake underneath it.  And then we went to Dominick’s with a few people.  And then we had a snack dinner.

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0515 David Byrne Day (Observed)

In lieu of a local wedding reception, and also in celebration of the birthday of our favorite Talking Head, we threw a party tonight and called it David Byrne Day (Observed).  We’d been anxiously watching the weather given the omg constant rain, so were delighted to have a beautiful day and clear night for grilling and campfire sitting.

But before I get to that, let me tell you about what we did earlier in the day!

First, we got up and drove to WCCC so that I could run the Washtenaw County Start! Heart 5K .  Last night’s sausages and polenta proved to be excellent fuel, and I logged my best 5K yet, although I don’t think the distance was actually 5K.  To celebrate, we grabbed breakfast at Beezy’s, where Shane overheard a fortuitous conversation: a sever had spotted a moped at a yard sale!  So off to the yard sale we went, returning home with a non-running $100 Suzuki FA50.  Shane spent a good part of the afternoon poking around at the ‘ped, while I camped out in the kitchen and prepped for the party.

I never know how much food to make for parties, especially potluck-y cookout-y type parties.  You always end up with too much of this and not enough of that, with way too many buns and not enough condiments, etc.  The thing you decide not to make is always what someone else also forgets.  We decided to just do a variety of things, knowing that a cake and other delicious treats would be coming with our guests.  Worst case scenario? We order a pizza.

No pizza was necessary tonight, though!  We had tiny pork burgers – made from our pork, ground by me – on homemade dinner rolls topped with delicious pickled red onions.  The roll recipe was supposed to make 24 and instead made 40, so we have a bunch of delicious yeast rolls for the freezer.

Rolls + rolls

I also made cole slaw with the remaining cabbage from last weekend, and a lovely and simple asparagus crostini that disappeared within the first half hour of the party.

Asparagus crostini

In addition, friends brought salads, lots of grillables, homemade bread and prosciutto, dulce de leche ice cream, and a totally beautiful wedding cake (pictures forthcoming).  We ate well, and then we sat around the fire and talked until late.  It was a fantastic evening.

(One of these days I really will talk about our wedding.  I promise.  We’re still working on the photos, and I want to be able to show you guys instead of just telling.)

Recipes:
Pork Sliders With Pickled Red Onions from Moogie & Pap
Pillow-Soft Dinner Rolls from Taste of Home

0417 Wedding Dinner OMG

So hey guys? We got married!  I’ll save the whole story for later, as I feel you need to see the photos to understand how damned cold it was, so for now, let’s focus on the food.

0417 Wedding Dinner!

After we very nearly froze our married asses off on the beach makin’ it legal, we shared a really excellent dinner at Mia + Grace with a selection of our nearest and dearest.  I owe a great big thank you to Jamie and her staff for getting us in early and plying us with bottomless cups of coffee, desperately needed to warm our icy little hands.  I wish I’d gotten more photos of dinner, but I didn’t, so I’ll do my best to give you a flavor:

First, we shared several plates of local cheeses, preserves, and crackers.  Slices of cumin-studded leyden, a black-pepper rolled ball of chevre, a wedge of brie, and a creamy Gouda-esque cheese whose name I’ve forgotten.  Cubes of berry (elderberry? blackberry? both?) geleé.  A smear of quince preserves.  Small bites of honeycomb in the center of the plate.  Peppery homemade crackers.

I had the flattened chicken (pictured above) for my entree – Shane enjoyed the pecan-crusted trout, and the vegetarians among us had handmade cavatelli.  My chicken was pounded flat, dredged and fried, and topped with a Gorgonzola cream sauce, candied lemon zest, and red onion jam, all of which arrived atop a flavorful mash of sweet potatoes and carrots.  I shared half of my chicken with my brother so that I could eat all of the veg – and the cake coming after.  A fantastic combination of savory, sweet, and tart.

The trout was served atop vegetables and black rice, and surrounded by a orange-rosemary butter sauce.  Shane’s uncle was disappointed that he couldn’t get lemon or tartar sauce, but that didn’t stop him – or anyone else – from digging in and thoroughly enjoying a moist and flavorful piece of fish.  We had pre-ordered, and my dad seemed to regret not getting the fish once he heard the full description.  I don’t blame him.

Neither of us had the pasta, so I can’t give you the full scoop – but when Shane had it two months ago, the sauce was warm and rich, and the pasta fresh and delicious.   Everything on the plate was made in-house, and the dish was entirely vegan, though not when served with the Italian sausage (as on the menu).

I really couldn’t believe that anyone had room for dessert, but we managed to put away slices of the most dense and wonderful carrot cake I’ve had in a very long time – the one thing I’d been firm about when we were picking our menu.  The cream cheese frosting was thick but not overwhelming, and the layers of cake were full of nuts, fruit, and chewy carrot.  I wish we’d split a slice so that we could’ve had more for later – but alas, we’ll just have to pay Mia + Grace another visit for more.

On the whole, a wonderful meal in good company, and one that proved that New American cuisine can make happy even the pickiest palate.

0110 Ice Cream Cake

We had dinner at Amy and Adam’s tonight to celebrate their sixth wedding anniversary. Dinner was a salad with homemade Caesar dressing, a Moosewood cauliflower casserole vastly improved by the addition of cheese, garlic, more veg, and sausage, and homemade bread.  Everything was excellent – hearty and delicious food for a cold winter’s night.

And an ice cream cake. A thing of beauty, that ice cream cake. Amy brought it out from the freezer and set it at the center of the table to thaw a bit, a wait that was tantamount to a violation of the Geneva Conventions for her three year old daughter, who had earlier been jumping up and down in the kitchen cheering for the cake.  I understood exactly how she was feeling.  Once sliced, the cake proved to have a perfect cake to ice cream ratio, all wrapped in silky chocolate ganache.  Removing the cake from the table resulted in unending tears – and again, I could totally understand.